LITTLE CAKES WITH FRESH FRUITS AND CHEESE BY SYLVIA REYNOSO-GALA


Ingredients:

3 (200 g each) packs MAGNOLIA PANCAKE PLUS (CHOCOLATE, MAPLE & STRAWBERRY)
1-1/2 cups water
fresh fruits of your choice (grapes, strawberry, cherry, raspberry, blueberry)
MAGNOLIA CHEDDAR CHEESE slices
MAGNOLIA ICE CREAM CLASSIC (your flavour of choice)
MAGNOLIA GOLD BUTTER for brushing souffle cups

Procedure:

  1.     Preheat oven at 375°F or 190°C. Brush bottom and sides of 6 one-cup capacity bundt pans* with melted butter.
  2. Combine pancake mix and water in a bowl.
  3. Pour 2/3 cup mixture on each pan. Bake 12-15 minutes or until cake springs back when tapped with fingertips. Cool.
  4. Invert on individual plates. Brush top with melted butter. Arrange fresh fruits on one side of the plate. Place slices of cheddar cheese on the other side. Put a scoop of ice cream in the center hole of cake. Drizzle with syrup.
*If a bundt pan is unavailable, use mammon molds or ramekins. Makes 6 servings.
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